• Preheat oven to 240°C/220°C fan-forced. 
• Place potato fries on a lined oven tray.
• Drizzle with olive oil, season with salt, pepper, add lemon zest and toss to 
coat. Bake until just tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays. 

• Meanwhile, trim end of cos lettuce (see ingredients) and separate leaves. 
• Thinly slice spring onion.
• Slice brioche hotdog buns in half lengthways.
• When fries have 10 minutes remaining, bake buns directly on the wire oven 
rack until heated through, 5-7 minutes.

• While buns are baking, heat a large frying pan over high heat.
• Cook beef & pork mince (no need for oil!), breaking up with a spoon, until 
just browned, 3-4 minutes.
• Reduce heat to medium, then add ginger paste, sweet soy seasoning, 
sesame seeds and the soy sauce and cook until fragrant, 1 minute. 
• Season with pepper and squeeze lemon juice over top.

• Spread brioche hot dog buns with garlic aioli, then fill with cos lettuce and 
bulgogi beef and pork.
• SPICY! Use less sriracha if you’re sensitive to heat! Drizzle with sriracha. 
• Garnish with spring onions and serve with lemon-pepper fries. Enjoy!